Sponge Cake

• Preheat oven to 180 degrees Celsius. Line a 20 x 20cm cake pan with parchment paper, make sure you leave about 2cm overlapping the sides. Set aside
• Melt the butter in the microwave for about 30-40 seconds,mix in the milk and set aside. In a large bowl whisk the eggs and sugar, using an electric mixer, for 4-5 minutes until it is light in color
• Mix in the vanilla essence. Sift in half the flour and baking powder and give it a quick whisk, pour in half the milk mixture and whisk, repeat with other half dry ingredients and milk mixture. Do not over mix
• Bake in preheated oven for 25 minutes or until a toothpick inserted into the center comes out clean
• Remove from oven and allow it to stand for 10 minutes. Turn onto a wire rack and allow it to cool
• Freeze the cake for an hour
• In the meantime prepare the sauce by mixing the sifted icing sugar and cocoa together. Add the vanilla essence, melted butter and hot water and mix until smooth
• Remove from the freezer and cut into 12 equal size squares
• Use 2 forks and dip each square in the sauce, shake off the excess sauce. Roll in the desiccated coconut. Place them on a wire rack to set and allow them to reach room temperature
• Serve with a dollop of cream (optional)